Vegetable Donne Biryani Recipe-Sunday Lunch Recipes-16

Donne biryani - I don’t need to introduce this biryani for Bangaloreans. For people who are new to this biryani, let me tell you what it is. Donne biryani is the most popular biryani recipe in and around Bangalore. You can find many hotels serving this biryani in areas like Banashankari, Chickpet, Rt nagar, Rajaji nagar etc. As far as I know, the most popular one is “Shivaji Military hotel”-Jayanagar. This biryani is usually served in a big, hand pressed bowls made of plantain leaf ( as shown in the pic).It is called as “Donne” in Kannada. So this biryani is fondly called as donne biryani. Being a Bangalore resident for ten years, it would be unfair if I don’t post this recipe in my Sunday biryani series. I was introduced to this biryani by my friend Megha. 

Once when I went to her house, she showed me a parcel of donne chicken biryani and told about its popularity. Even though I couldn’t taste it,the smell and its green color was attractive and unique to me. At that time, I told Megha I will try this biryani in my vegetarian way. Finally, it happened yesterday. I referred the recipe from  here & here and made it. I used potato instead of chicken. I did not marinate as per the original recipe and I did not use the vegetable stock and donne biryani masala powder for cooking. So this recipe has some deviations from the authentic one but still the taste was great. 

The flavor of jeera rice( jeeraga samba arisi) along with ground mint+coriander leaves masala paste while cooking was simply awesome. It would make anyone feel hungry. Sendhil, Myself and Raksha loved this biryani a lot. You can also use soya chunks instead of potato. Friends, do try this recipe in a weekend and let me know your feedback :)

Donne biryani recipe

Donne biryani recipe - Vegetarian version - Sunday lunch menu - 16

Cuisine: Indian

Category: Lunch

Serves:3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Jeera rice - 1 cup ( A big NOOOO to basmati rice) Potato – 2 nos ( optional) OR soya chunks - handful Salt - as needed Water - 1.75 cups Curd -2 tbsp Lemon juice - few drops Biryani masala powder - 1/2 tsp ( optional. I dint use) Kasoori methi - 2 pinches To saute and grind Cooking oil - 1 tbsp Big onion - 1 no Green chilli - 4 nos( add more for extra spiciness) Pepper corns - 3 nos Cinnamon - 1 inch Cloves -2 nos Cardamom - 1 no Ginger - 2 inch piece Garlic cloves - 8 nos Mint + coriander leaves - 3/4 cup Turmeric powder - a pinch To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Black stone flower – 1 no Big onion – 1 no (finely chopped) Ginger-garlic paste – 1/2 tsp

HOW TO MAKE DONNE BIRYANI - METHOD

Heat a kadai with oil and saute all the ingredients given under”to grind”. Grind them to a smooth paste. Set aside. Heat a pressure cooker base adding oil+ghee. Saute the whole spices and big onions till transparent. Add g&g paste and saute till raw smell goes off. Now add the ground masala paste and saute for 2-3 minutes till oil starts to leave. Add  donne biryani masala powder (if using) and saute well for few seconds. Now add the required water, salt, curd and cubed potato.When the water comes to a roll boil, add the rice, few drops of lemon juice and kasoori methi. Mix well and pressure cook for 1 whistle in low flame. Remove the lid after steam is released. Fluff the rice with fork and serve hot with raita. Enjoy !

Note

As I mentioned in the ingredients list, a big nooooo to basmati rice. You should use only jeera rice for the best taste. To increase the spiciness of biryani, you can add more green chillies while sauting masala. Do not use red chilli powder. If you are using soya chunks, soak it in hot water for 15 minutes till it doubles in size. Then squeeze the excess water completely and add to rice.

Try this easy, yummy, flavourful biryani recipe and enjoy the weekend.

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Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

Sakkaravalli Kizhangu/Sweet potato in English is one of the most important vegetables every South Indian would buy during Pongal festival. Actually I should have made this post immediately after Pongal. But sorry, I am posting this recipe in sweet potato off season.

Actually I had scheduled to share Paneer tikka recipe today. But I couldn’t do it as I had an important personal work. Due to time constraint, I am posting this recipe which was lying in my drafts for months. This poriyal recipe is very easy to make as it has no grinding job. Bachelors and working women can make it easily during busy morning hours. I learnt recipe this from my MIL.

Usually we make sweet potato poriyal in two ways. One using freshly ground masala like this recipe. Another one is this easy version by just using sambar powder. The combination of sweet and spicy taste goes very well with Sambar and more kuzhambu sadam. So lets check how to make this yummy Indian sweet potato curry recipe using few ingredients. Check out my brahmin’s style easy potato curry recipe too !

Sweet potato cury recipe/Sakkaravalli kizhangu poriyal

Indian sweet potato curry/Sakkaravalli kizhangu poriyal recipe

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Sweet potato/Sakkaravalli kizhangu - 4 nos Big onion - 1 no ( finely chopped) Curry leaves - few Sambar powder - 3/4 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Hing/asafetida - 2 pinches

HOW TO MAKE SWEET POTATO PORIYAL - METHOD

Wash and pressure cook the sweet potato for one whistle in low flame. Peel the skin and chop the cooked potatoes into cubes. Set aside. Heat oil in a pan and splutter mustard seeds,urad dal and jeera. Add big onions, curry leaves and hing. Saute till onion turns transparent. Now add the cooked potato cubes, turmeric powder, sambar powder and salt. Mix well and saute in medium flame. Let it roast well till raw smell of sambar powder emanates. Toss it once or twice in the middle. Garnish with coriander leaves if you wish. Serve with sambar rice.Enjoy !

Note

You can replace sweet potatoes with potato and make the same way. For variations, you can grind 1/4 cup of coconut + 1 big onions+ 1/2 tsp of jeera to a coarse paste and coat the cooked potatoes along with sambar powder. Then you can temper and roast it as mentioned above. You can also add few drops of lemon juice if desired.

Try this yummy sweet potato poriyal and enjoy with sambar sadam. 

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Veg Kothu Parotta Recipe - Kothu Parotta Recipe without egg

கொத்து பரோட்டா / Kothu Parotta is one of the most popular street foods of Tamil nadu especially in Madurai that makes you drool. I know many fans are out there like me. Before my marriage, my dad used to buy veg kothu parotta from a nearby small hotel once in a month. Its completely a vegetarian version only with vegetables (without egg). My friend was recently telling me about the chilli parotta she had in Saravna bhavan hotel. I got so tempted and tried this recipe. Few months back when I shared Malabar parotta recipe, I thought of trying this recipe immediately and share here. But lazy me, din’t do it.

Yesterday I got a sudden craving to eat kothu parotta and bought ID brand mini parotta from a store nearby my house. I watched some videos in youtube like Madurai egg / Mutta parotta in Kairali channel and chicken, mutton kothu parotta recipes too. I prepared Vegetable Parotta Salna, the most important ingredient for making kothu parotta using my own recipe and made this Tamilnadu’s most popular street food successfully. You can also use leftover mixed veg kurma in place of salna. A glass of tea with this hot and spicy kothu parotta was my dinner yesterday. It was absolutely delicious and I enjoyed eating every spoon of it.

Friends, try this recipe immediately if you have left over salna or vegetable kurma with few store bought parotta in hand. You can try the same with left over chapathi too. Tastes simply great !! 

Ok, Lets see how to make veg kothu parotta at home easily.

Check out my Chilli parotta recipe here.

Kothu parotta recipe

Kothu parotta recipe - Vegetarian version

Cuisine: Indian

Category: Dinner

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Parotta - 2 nos ( If big) I used 4 mini parotta Parotta salna - as needed ( I used 1/2 cup) Big onion- 1 no (finely chopped) Tomato - 1 no ( finely chopped) Green chilli - 1 no (-do-) Curry leaves - few Mint+coriander leaves - 2 tbsp (finely chopped) Red chilli powder - 1/2-1tsp ( adjust) Pepper powder - 1/4 tsp Ginger&garlic paste- 1/2 tsp ( Optional, I din't add) Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KOTHU PAROTTA - METHOD

Heat a dosa pan.Iron griddle works the best. Cook the parotta by adding a tsp of oil. Stack the cooked parotta and pat it sideward to get the layers. Chop them into small pieces roughly using your hands or a knife. I feel hands can do a better job. Set aside. In the same hot dosa pan, put the finely chopped onions and saute for few seconds. No need to add oil. Keep the flame medium and saute well. When it turns slightly transparent, add the finely chopped green chillies and tomato pieces. Mix well. Add curry leaves and cooking oil. Saute till tomato turns mushy. Add salt, turmeric powder, red chilli powder and pepper powder. Mix well and add salna. Stir for a second and put the chopped parotta pieces. Mix it really well. (If you don't find time to make salna, just replace it with a powder of 1 inch cinnamon, 1 cardamom, 2 cloves and 1/2 tsp of garam masala powder along with other spice powders. Add little water and make it wet. Then add parotta pieces).  Now take a dosa flipper & another ladle similar to dosa flipper OR you can use a tumbler and turn it upside down. Do the pounding with a rhyming sound(:)) until everything blends well and make a semi dry mixture. Add extra salna if you wish. Garnish with finely chopped coriander+mint leaves and if needed drizzle some lemon juice. Serve hot immediately to enjoy its best taste. Keep Onion raita as side dish if desired. Enjoy !

Note

For variations, you can add finely chopped vegetables in Salna and make the same. I made plain salna. Non-vegetarians can add scrambled eggs and mutton/chicken salna instead of veg salna to make mutta parotta and chicken kothu parotta.

Try this yummy kothu parotta at home and enjoy with hot tea !

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Hyderabadi Veg Biryani Recipe-Nawabi Veg biryani-Sunday Lunch Recipes 15

My biryani series won’t get a meaning without this India’s most popular Hyderabadi Nawab style Veg DUM biryani recipe. Few weeks back I had tasted this vegetable biryani in “Hyderabad biryani house” restaurant in Jayanagar 4th block. They serve with raita and a brinjal gravy. I loved that combo. I was thinking to give a try at home but was skeptical about the output. Finally my dream came true with the help of this youtube video. He had explained it so well even an amateur can make it easily. I made small changes in the actual recipe. I never thought this biryani is so easy to make with a delectable taste and flavor. This is one of the best biryani I have ever tried.

Actually when I made this biryani, painting work was going on in my house. In spite of the strong paint smell, the aroma of this biryani was wafting through our house and made us feel hungry. I am not kidding. Just try and see for yourself. You will absolutely love its flavor, taste and give a thumbs up for sure. I did not follow the authentic DUM method by sealing the kadai with wheat flour dough and putting charcoal over it. But still the result was very tasty. Ok, enough of hype, lets see how to make this Hyderabad vegetable biryani at home using DUM method with step by step pictures.

Last but not the least, Please don’t forget to leave your feedback in this page if you try this recipe. I will be more happy to know it.

Hyderabadi veg biryani recipe

How to make awesome, flavourful Hyderabad Nawab style veg biryani at home.

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 250 ml Basmati rice - 1 cup ( I used India Gate) Water - 4 cups Cinnamon, cloves, cardamom, black stone flower - each 2 nos Salt - as needed Ghee - 1 tbsp For Marination Carrot - 1 no Potato - 1 no Cinnamon – 1 small piece Cardamom – 1 nos Cloves – 2 nos Green chilli - 1 no ( Slitted, I din’t use) Ginger garlic paste – 2 tsp ( I used 8 garlic loves and 1.5 inch ginger) Red chilli powder - 3/4 tsp to 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Curd - 3 tbsp ( semi solid) Lemon juice - 1/2 tbsp Finely chopped mint+coriander leaves - a handful Cooking oil - 3 tbsp ( Oil in which onions were fried) Fried onions - 1 no ( sliced) For toppings Saffron soaked milk - 2 tbsp Mint + coriander leaves - 2 tbsp Fried onions - 1/2 no

METHOD

Wash and soak the basmati rice for 30 minutes to 1 hour. Wash and peel the skin of potato and carrot. Cut them into small cubes ( I chopped like the way served in Hyderabad biryani house). Set aside.  Slice onions. Soak Saffron threads in milk. Heat oil and deep fry the onion slices. Fry till golden brown and remove in a plate. Do not burn them, Just fry carefully in medium flame. Remove half of the roasted onions and reserve it for garnishing. In a non-stick kadai, take the chopped veggies. Add  cardamom, cinnamon, cloves, ginger-garlic paste, turmeric powder, red chilli powder, Curd, Garam masala powder, Salt, half the fried onions, Lemon juice, Oil in which onions were fried, finely chopped mint + coriander leaves, mix well and check for taste. Let this mixture marinate for 30-45 minutes. In the mean time, boil 4 cups of water in a wide bowl and add the drained, soaked basmati rice. In the water, add cinnamon, cloves, cardamom, black stone flower, Bay leaf, 1 tbsp of ghee along with half the salt for rice.( Add salt carefully because we have added salt in veggie masala too) Let the rice cook in medium flame for 20 minutes. By now rice will be cooked to 80%. Check whether the rice breaks but it should be firm in shape. Remove the rice alone and keep the water. Do not discard it. Now layer the rice over the marinated masala mixture. Add the reserved rice cooked water all around the rice. I added around 5 tbsp of water. Please note the quantity of water may vary as per the water quantity retained in masala. So make sure you don’t add more water. It will make the rice mushy. Add the saffron soaked milk and finely chopped mint+coriander leaves. Close the kadai with a tight lid or plate so that steam do not escape. Keep a weight over the plate. I kept a bowl with water. U can even place a stone if any. Switch on the flame and turn it to very low. Let the biryani cook in very low flame for 20-25 minutes. No need to open in the middle. But make sure you don’t get burning smell. Your house will be completely covered with an awesome aroma of biryani when its cooked. Now remove the plate and fluff the rice with fork. Garnish with the remaining fried onions and serve hot. Enjoy with raita and brinjal gravy!

Note

Add more red chilli powder for extra spicy taste. But we felt 1 tsp is enough and it was spicy too. If you want to make this biryani for around 10 people, you can use 3 cups of rice and just increase the spices ( use 2.5 times quantity mentioned above). Check for taste and add more chilli powder, garam masala accordingly. I have not tried these measures. I am just giving with a rough calculation as one of my friends suggested me to add this point in all my biryani posts which would be helpful for people making biryani for parties and get together.

Make this awesome biryani for your guests and family in weekends. Have a delectable meal. 

Very good recipes Tags: hyderabadi biryani recipe, veg hyderabadi biryani recipe, hyderabadi biryani, vegetable biryani, Biryani recipes, make biryani at home, sunday recipes

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Nungu Paal/Ice Apple Kheer-Nungu Recipes

In Summer season,i love to enjoy few things.One among them is eating Palm fruit/Ice apple(Taati Munjalu in Telugu,Nungu(நுங்கு) in Tamil,Tale Hannu or Taati ningu in Kannada,Tari in Hindi, Taal in Bengali, Pana Nangu in Malayalam,Munjal in Urdu, Lontar in Indonesian,Ton Taan in Thai, Tadfali in Gujarati, Targula in Konkani, Tadgola in Marathi, Myanmar and sometimes Ice-apple in British English especially by the immigrants living in India.(Source:Wikipedia).I love to eat Nungu as such more than making recipes with it.But recently,when i was talking with my friend Shalini,she told me to try Nungu kheer and tender coconut pudding recipes.This morning i tried this easy,no cook nungu paal recipe for the first time and we loved it a lot.It tastes the best only when serve chilled.My dad told me another interesting Nungu Sarbath recipe which is very popular in Tamil nadu.I will try to post that recipe soon.Now lets see how to make this easy nungu recipe.Enjoy this drink and feel cool in this summer

Nungu Paal/Ice apple kheer

Easy,no cook Nungu paal recipe - One of the best coolant for summer

Cuisine: Indian

Category: Summer recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Boiled milk - 1 cup Nungu/Palm fruit - 3 nos Sugar - 1 tbsp Cardamom powder or rose essence - as needed

METHOD

Wash and peel the skin of nungu/Ice apples.Chop them into pieces.Reserve a handful of nungu pieces for garnishing. Grind the remaining to a smooth paste adding sugar. Take the boiled milk at room temperature ( Milk should not be hot).Mix the ground nungu paste with the milk,cardamom powder and check for sweetness.Add more sugar if needed. Refrigerate for an hour.Garnish with the chopped nungu pieces and serve chilled. Enjoy !

Note

You can replace nungu with tender coconut pieces. For variations,u can add rose milk essence in milk instead of cardamom powder.It will look colourful and tasty too.

Have this refreshing drink and enjoy this summer

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White Paneer Korma Recipe - Paneer kurma - Paneer Recipes

Today I made this Paneer white kurma after seeing the recipe in a cookbook by Deepa sekar. She had given the title as”Paneer Pasanda” but I guess paneer pasanda recipe is different. This white gravy is very much related with Shahi paneer masala. So I named it as “Paneer white korma” after seeing its color. This gravy is of pucca North Indian style and not related to South Indian kurma in any way. There is neither tomato nor coconut used in this recipe. Boiled, cooked onions with milk makes the base for this white based gravy.So this korma has got a mild sweet taste which I loved it the most. Basically I like the combination of sweet and spice taste in gravies.So I loved this gravy to the core and I licked the kadai thoroughly before washing. This white kurma(vellai kurma) tastes the best with chapathi/Roti & Naan but not with rice.I packed it for Sendhil’s lunch box today and waiting for his feedback. Friends,if you like mildly sweetish gravies,do try this recipe.I am sure kids would enjoy this with chapathi.
Check out my restaurant style Paneer butter masala , Palak paneer recipe , Kadai paneer

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

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